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Double Chocolate Salted Caramel Cookies Recipe

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4.4 from 75 reviews

Indulge in the scrumptious delight of Double Chocolate Salted Caramel Cookies, where rich chocolate meets gooey caramel and a sprinkle of sea salt. These irresistible cookies feature a perfect balance of crispy edges and a soft, fudgy center, making them ideal for any occasion—whether a cozy night in or a festive gathering. Each bite offers an explosion of flavors that will leave your taste buds yearning for more. Easy to make and delightful to share, these cookies are sure to become a favorite among family and friends.

Ingredients

Scale

Dry Ingredients

  • 2 1/4 cups All-Purpose Flour
  • 1/2 cup Unsweetened Cocoa Powder
  • 1 tsp Baking Soda
  • 1 tsp Salt

Wet Ingredients

  • 1 cup Unsalted Butter (room temperature)
  • 1 cup Granulated Sugar
  • 1 cup Light Brown Sugar (lightly packed)
  • 2 Large Eggs (room temperature)
  • 1 tbsp Vanilla Extract

Mix-Ins

  • 1 1/2 cups Semi-Sweet or Milk Chocolate Chips
  • 1 cup Caramel Flavored Chips

Toppings

  • Sea Salt Flakes (for sprinkling over top of cookies)
  • Caramel Sauce or Dulce de Leche (optional, for drizzling over the top of cookies)

Instructions

  1. Preheat the Oven: Adjust your oven rack to the 2nd level mark (just above center), preheat oven to 375ºF, and line two cookie sheets with parchment paper or silicone baking mats.
  2. Prepare Dry Ingredients: Whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt in a medium bowl; set aside.
  3. Mix Wet Ingredients: Using a stand or hand mixer with the paddle attachment, beat the unsalted butter, granulated sugar, and light brown sugar on medium-high speed until light and fluffy.
  4. Combine Eggs and Vanilla: Add the eggs and vanilla extract to the butter-sugar mixture and continue mixing until well blended, scraping down the bowl as needed.
  5. Combine Mixtures: Reduce mixer speed to low and gradually add the dry ingredients until just combined. Fold in the chocolate chips and caramel chips.
  6. Portion Dough: Using a spoon or cookie scoop (1 1/2 tablespoon size), drop dough onto the lined baking sheets, leaving about 2 inches between each cookie.
  7. Add Sea Salt: Lightly sprinkle sea salt flakes over the tops of each cookie.
  8. Bake Cookies: Bake at 375ºF for 8-10 minutes until edges are set but centers are slightly soft (about 10 minutes).
  9. Cool Cookies: Remove from oven and allow to cool on the baking sheet for about 5 minutes before transferring to a wire cooling rack.
  10. Optional Drizzle: Drizzle caramel sauce or dulce de leche over the tops of cookies if desired.
  11. Store Properly: Keep cookies stored in an airtight container for up to a week, placing a slice of bread in the container to retain moisture.

Notes

  • Use room temperature butter and eggs for smooth batter and better texture.
  • Do not overmix once dry ingredients are added to keep cookies soft and fudgy.
  • Optional chilling of dough for 30 minutes can enhance flavor and reduce spreading.
  • Bake until edges are set and centers look slightly underbaked; cookies will firm up as they cool.
  • Sea salt flakes are essential to balance sweetness and highlight flavors.
  • Store in an airtight container with a slice of bread to maintain moisture for up to a week.
  • Cookies can be frozen for up to three months after flash freezing on a baking sheet.
  • Reheat in the oven at 350ºF for 5-7 minutes, microwave 10-15 seconds per cookie, or warm in a skillet over low heat.

Keywords: double chocolate cookies, salted caramel cookies, chocolate caramel cookies, sea salt cookies, dessert, chocolate chip cookies

Find it online: https://cheframi.com/double-chocolate-salted-caramel-cookies-recipe/